• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

A store-bought rotisserie chicken brings you one step closer to a nourishing grain bowl dinner.

• 2 teaspoons olive oil
• 1 (15.5-ounce) can chickpeas, drained, rinsed, patted dry
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 1 1/2 cups parsley leaves
• 3/4 cup mint leaves
• 1 1/4 cups extra-virgin olive oil
• 6 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 4 cups cooked quinoa, farro, barley, or brown rice
• 4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
• 2 mini seedless cucumbers, halved, sliced
• 2 avocados, halved, pitted, sliced
• 4 cups watercress or baby arugula
• 1/2 cup pickled red onions
• 4 teaspoons toasted sesame seeds

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